3 to 4 pounds natural chicken pieces (breast, drumsticks and thighs)
1 lemon, cut into wedges
sea salt and black pepper
1/4 cup Henry’s canola oil, for grilling
One (12 ounce) bottle of your favorite Henry’s barbecue sauce
DIRECTIONS
Heat gas or charcoal grill to medium-high heat. Rinse chicken and pat dry. Rub with lemon and sprinkle liberally with salt and pepper. Brush grate with oil and place chicken, skin side down on the grill. Cover and grill for 50 minutes, turning once half way through.
Brush chicken with barbecue sauce during the last 15 minutes of cooking. Cook chicken until the juices run clear and the internal temperature reaches 180 degrees F. White meat will take less time than dark meat. Allow chicken to rest 5 minutes before serving.
- Follow RecipesDream
- Follow @us
